Dinner thread?

[dannyb]

Last night's dinner simple back steak and veges....bloody good

[bunji]

@dannyb Looks bloody good mate ,down here on the West Coast l reckon our weird weather of basically drought coming into the Roar & then floods has lead to some of the best eating quality Venison l have ever had ,we run cattle & sheep but have nearly been living on it .

[Louie]

Taranaki Tahr special - slow roasted bacon wrapped goat leg

[bunji]

Early Dinner tonight as packing up for a few days away Hunting & Spear Fishing ,tried out our Home Kill ,22Day Dry Aged T bones bloody lovely, after all the experimentation with various lengths of aging 22 Days does it for us, the right blend of taste & texture

[hotbarrels]

Rolled beef rib roast for dinner last night.

3hrs in the smoker at 225F until an internal temp of 132F, then wrapped and left to rest for 1/2 hour.

[Marty Henry]

Needed something for set & forget cooking tonight, as we dropped off some of our Xmas presents for the neighbor's of care packages of our Home Made Venison & Pork Sausages & started packing for our trip away for my birthday bash in a couple of days, for a week away of Spear Fishing & Jet Boat hunting & relaxing .

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So l wacked on a 22 day Dry Aged Rib Eye Roast from a Home Kill l did a while ago ,we have found 22 days ageing suits our tastes & it was melt in the mouth stuff. Gotta a couple of aged T Bones the same l will try this week as well.

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Missus spoilt me & cooked one of my favorite deserts Sticky Date pudding .Yumbo


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When I first saw the packs, I thought they were brains, I love lambs brains poached, sliced then fried in butter on toast with vegemite. Then I realised they were sausages. I like sausages as well incase you were wondering. (-:

[Beaker]

Doesn't look much, but it's steamed pork ribs with preserved black bean (and mushrooms plus a few slices of chilli)



Had with rice and some green stuff.

Tasted amazing. Just about like the yum char lunch option.

Easy as to, the biggest issue is getting a steamer big enough. In this case, it was a electric wok with lid, to fit the small roasting dish in.

[tamamutu]

Last nights meal: Sika brisket and fat meaty bits, boiled up with Mutton Sorrel and Puha, spuds and kumera. Might not look like much but simply delicious.

[tamamutu]

Breakfast this morning: Left over Sika neck chop stew, eggs and toast. Man I love my venison neck chops.

[Nick-D]

Breakfast this morning: Left over Sika neck chop stew, eggs and toast. Man I love my venison neck chops.

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That looks mean. What stew base? Venny necks are the single most underrated cut imo.

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[tamamutu]

Fried Onions,carrots, neck chops then swede, parsnips. 1 x beef oxo, 1 x lamb oxo, jar of last years tomato pasta sauce, mixed herbs put in towards the end along with some maize flour for thickening. Cooked on top of lady kitchener fire place all day. Neck chops usually first eaten due to after skinning I saw the neck off to give more room in my shade cloth sock used to cover deer with when hanging, to stop those pesky flies.

[JessicaChen]

Last nights meal: Sika brisket and fat meaty bits, boiled up with Mutton Sorrel and Puha, spuds and kumera. Might not look like much but simply delicious.
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Do you just boil the meat and the vegetables together? Is sorrel that stuff that takes over my garden bed and tastes like lemon?

[Marty Henry]

Yes thats sorrel it has a sort of spear or arrow head shaped leaf. Its bloody delicious. I don't know the method for the stew but suspect it's a bit like boil up ie veggies go in after the meat has a good head start and the puha and sorrel only get a few minutes at the end like water cress.

[bunji]

@tamamutu Yeh we love slow cooked Venison casserole using neck chops as well ,l have been shoulder shooting deer for years as l prefer to sacrifice a shoulder for dog tucker over losing neck chops any day.

[tamamutu]

Do you just boil the meat and the vegetables together? Is sorrel that stuff that takes over my garden bed and tastes like lemon?

Thats the stuff , Sheep sorrel is it's more correct name, first time I have tried it in a boil up. Normally use Puha, watercress, cabbage, silverbeet or spinach. Depends whats available. Fatty cuts of meat tend to be the best like brisket, ribs or flank. I go against the norm and put 1/2 the greenery in first with the meat on top, when i figure the meat is nearly done in go the potatoes " waxy ones not the floury mashing ones" then put the remaining greenery in with kumera and pumpkin. If you want to go all out, dumplings on top work a treat. Check out Gonjura Mutton recipes, then you can rid your garden of sorrel and enjoy some of your scrummy goat.